If you go to the end, you’ll see this sharpener was chosen as one of the best, this youtuber did a very thorough and proper testing of all the sharpeners.
This sharpener was also recommended by America’s Test Kitchen.
While it’s not the cheapest it could possibly be, it’s certainly among the cheaper prices based on camelx3.
Amazon product: AccuSharp 001 Knife Sharpener
First and foremost, you need to know WHY you’re buying a sharpener. This sharpener, and others like it, are great for adding longevity to cheaper chef’s knives made of low quality steel. They’re also good for things like hunting knives or scissors that you’re only going to use once in a great while. If you’re a young adult who has recently moved out and has a cheap knife/knife set, this will probably be fantastic. However, if you have a $100 Chef’s Knife, I urge you to strongly consider learning how to use a sharpening stone. I personally own an amazing, Japanese imported | King 1000/6000 Grit Waterstone | . It offers unparalleled control over your knife blade. If you’re in the market for that, simply look up Sharpening Stone on amazon.ca. There are tons of options. YouTube how to sharpen on your own, and you’re off to the races. | •• The Test! •• | I sharpened a cheap Chef’s knife from Tomodachi. You might have seen them at Costco. They come as part of a $20, multicolor kit. Mine is piercing blue. Even though I have better knives, I can’t bring myself to get rid of it. The problem is, it tends to dull very quickly, as its not made to last. | Well, I resharpened it, which took about 2 minutes of scrutinizing, and it looks good as the day I bought it. I also tested it on my worst pair of scissors, and they once again arts and crafts like a champ. | •• How to Sharpen •• | YouTube “how to use AccuSharp.” AccuSharp itself recommends flipping your blade upside down and running the AccuSharp over it. You’ll know what I mean when you watch a single video.Be firm but controlled. Slippage is unlikely, but it’s possible. I like how the AccuSharp has a simple guard for that sort of thing. If you’re using enough pressure (and it doesn’t take a ton) there will be tiny steel shards falling off, so I recommend picking an area that’s clean and clear like an empty table or counter top. Repeat as many times as necessary (usually 5 or so to strip off all the nicks in the steel). | •• Next, Hone Sweet Hone… wait, what’s honing? •• | You may have seen Chef Gordon Ramsay on TV “sharpening” his knives. He grabs a steel rod looking thing and slashes his knife up and down it with incredible speed and ferocity. In actuality, he’s not sharpening his knife; he’s honing it. | It’s like this. SHARPENING is stripping the steel layers off, exposing a sharper blade underneath. Cheaper blades require sharpening more often. You do this as often as necessary, but it’s something like 1 month to 2 years before this is required (assuming you’re honing consistently). HONING is fixing the little nicks and dents in the blade that accrue over time. To this end, you’ll need a honing rod. Chefs tend to hone before every service, but you can do it as often as you’d like. | You can find Honing Rods on Amazon.ca. Just type in honing rod or honing steel. You don’t need an expensive one. You can typically find them for $12-15. | •• Bottom Line •• | This is a good, multi-purpose sharpener. For $15 bucks, it doesn’t get much better. Keep in mind, tools like this will be good for 5-10 sharpens, which could last you years. If you want to sharpen more high end knives, consider a stone and honing steel. | Happy slicing 🙂